New Reliable Source buffet items based on newspaper recipes

Every Thursday or Friday--including Sept. 23--there will be an entrée, vegetable dish or starch on the Reliable Source luncheon buffet taken from a recipe printed in Wednesday’s Washington Post or New York Times food section.

Occasionally, other newspapers may be the source of the new dish.

On Sept. 23, salmon-scallion corn cakes with cucumbers and Cook’s Illustrated Marinated Tofu will be showcased. Club members who cook will have a chance to taste a recipe they may have read without the expense and angst of using unfamiliar ingredients or techniques.

Copies of the recipe are available on the buffet, with changes made by the kitchen noted on the reprint. Both recipes offered on Sept. 23 appeared in the Sept. 21 Washington Post.

In other food news, the Reliable Source has rolled out new items on the a la carte lunch menu. Examples include a steak sandwich with horseradish and whole grain mustard on hoagie roll; a spinach salad with crispy shrimp, mango and toasted pecans; and a grilled chicken sandwich with fresh fennel on a rosemary tomato roll.

Fried calamari will also be available with a hint of Old Bay seasoning as an appetizer with two dipping sauces or as an entrée salad. The world’s best macaroni and cheese and a new fall ice cream sundae featuring flavors of cinnamon, apples and caramel are two comfort-food additions.

Changes to the dinner and bar menus will incorporate some of the lunch changes and include new features, such as nachos, beef stew and some new thin crust pizza options. The roll-out of new dinner menu items will begin next week.